Recipe: Chicken Saltimbocca

Chicken Saltimbocca, chicken stuffed with mozzarella, tomato and basil might seem like a tricky dish to pull off but as I recently discovered it’s easier than you think to create a tasty Italian inspired dish. If you fancy giving it a go try this fool-proof gluten-free recipe.

Ingredients:

4 chicken breast fillets

10 sun dried tomatoes

4 slices of mozzarella

8 basil leaves

1 tbs Olive Oil

Butter

Salt and pepper to taste

Method:

Cut the chicken breasts in half horizontally (butterfly) nearly all of the way through and open each one out so it is flat on a chopping board.

One at a time cover the chicken breasts with cling film and bash it with a rolling pin or meat beater, until it is about 5mm thick.

Roughly chop up your sun dried tomatoes.

Season both sides of the flattened chicken with salt and pepper.

Place a slice of mozzarella onto each piece of chicken, add a spoonful of chopped sun dried tomatoes on top and finish with a couple of basil leaves.

Roll the meat up to enclose the other ingredients like a sandwich and secure with a couple of cocktail sticks.

Heat a frying pan over a medium heat, add some butter and olive oil.

Fry the chicken breasts (in batches if necessary) for 4-5 minutes on one side until golden brown.

Turn the chicken breasts over and cook for another 4-5 minutes. Baste the chicken with the butter in the pan at intervals.

When cooked place the chicken on a warm plate, remove the cocktail sticks, cover with foil and allow to rest for 4-5 minutes.

Use any left over cooking juices that might have been released as a sauce and serve the Saltimbocca with rice, polenta or roast potatoes.